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I always like to include at least one green vegetable in my holiday dinners and very often it ends up being a dish with green beans. Green beans and mushrooms are a combo that I particularly enjoy and I am constantly coming up with new dishes that use them together. More often than not I tend to just saute them together along with some onions, garlic and herbs but for a holiday dinner I was thinking that I would do something a little more special. The basic idea behind this recipe was to start out with nice and innocently healthy steamed green beans and to smother them in a decadently creamy mushroom sauce. The mushroom sauce contains both dried porcini mushrooms, which are just packed with flavour, and fresh cremini mushrooms and if you wanted to be a little more extravagant you could use a combination of wild mushrooms.

One thing is for sure and that is that there were no green beans or any of the mushroom sauce left over after the big Thanksgiving dinner! I will definitely be keeping this recipe handy and I can see using it on a number different things!

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comments:

Hi Kelvin, I just stumbled into your blog and found it to be filled with an amazing assortment of do-able recipes that I would love to try....not to mention fantastic photos to drool over! Love the fresh look of the green beans, I could imagine the crunch on every bite!

MegSmith may have made a good Freudian slip here--curry could be a *great* variant version of this! But the recipe itself makes a lovely change from the common canned-soup-covered green beans that dominate many a Thanksgiving table.

this will be our dinner menu for today alongside pork loin with salsa verde.I prepped the last batch of green beans from the garden and sliced shitake which we dried under the California sun for 3 days. Thanks for sharing the recipe.

Great recipe!! Made this last night. Husband asked... "did I come up with this myself or from and recipe book or online?" Dang!! I wanted to say it was my own creation! It's a keeper. Love that it has thyme in it. I didn't have heavy cream handy so I subbed with sourcream. Still delish!!

I made a variation of this for my vegetarian Thanksgiving. I blanched and roasted the green beans, and I just used simple button mushrooms, but it was still absolutely delicious! I plan on using leftover mushroom sauce to dress up a grilled Portobello. Thanks for the recipe!

Your recipes look and taste great! I love to cook and have made and shared a few of your recipes. They all have been Fab!!! I will be making this one tonight! I'm glad I found your website...Thank you!!!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.